Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils

被引：19
作者：
Nieva-Echevarria, Barbara [1 ]
Goicoechea, Encarnacion [1 ]
Guillen, Maria D. [1 ]
机构：
[1] Univ Basque Country, UPV EHU, Fac Pharm, Food Technol,Lascaray Res Ctr, Paseo Univ 7, Vitoria 01006, Spain
来源：
FOOD CHEMISTRY | 2017年 / 235卷
关键词：
Antioxidant peptides; Digestion; Lipolysis; Oxidation markers; H-1; NMR; SPME-GC/MS; NUCLEAR-MAGNETIC-RESONANCE; OXYGENATED ALPHA; BETA-UNSATURATED ALDEHYDES; SUNFLOWER OIL; EDIBLE OILS; FATTY-ACIDS; ANTIOXIDANT ACTIVITY; FRYING TEMPERATURE; ACYL-GROUPS; PROTON NMR; HYDROLYSIS;
D O I：
10.1016/j.foodchem.2017.05.028
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of the presence of ovalbumin and soy protein isolate on lipolysis and oxidation taking place during in vitro gastrointestinal digestion of slightly oxidized sunflower and flaxseed oils was addressed. The extent of lipolysis, the molar proportions of acyl groups/fatty acids after digestion, and the oxidation products formed were studied by Proton Nuclear Magnetic Resonance. The presence of proteins provoked a higher hydrolysis in triglycerides, a lower decrease of polyunsaturated chains, and a lower generation of oxidation compounds (conjugated dienes in chains having also hydroperoxy/hydroxy groups, epoxides and aldehydes); the formation of hydroxides was clearly favoured over that of hydroperoxides. Study of headspace composition by Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry confirmed that oxidation advanced to a lesser extent in the presence of protein. Thus, amino acids/peptides released during digestion may show antioxidant properties, affecting not only the extent of lipid oxidation, but also reactions pathways. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：21 / 33
页数：13
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